1. Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot. 2. Simmer for 15 minutes. 3. Add all the seafood. 4. Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through. 5. Season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
